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Caramel Apple Bread Pudding

Caramel apple bread pudding combines challah cubes and diced apples in a cinnamon custard, then bakes until puffed and golden. A warm, smooth caramel sauce finishes each serving.
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Prep Time 15 minutes
Cook Time 55 minutes
resting time 35 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

For the bread pudding
  • 1 tbsp unsalted butter softened, for greasing
  • 1 lb challah cut into 1-inch cubes
  • 2 apples medium, peeled, cored, and diced into 1/2-inch pieces
  • 5 eggs large
  • 3 cup whole milk
  • 0.75 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp kosher salt
For the caramel sauce
  • 1 package (11 oz) soft caramel candies unwrapped
  • 0.33 cup heavy cream

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the bread pudding
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish with the softened butter.
  3. Arrange the challah cubes and diced apples evenly in the prepared dish.
  4. Whisk the eggs, milk, sugar, vanilla, cinnamon, and salt in a large bowl until combined.
  5. Pour the egg mixture over the bread and apples, pressing the bread gently into the custard.
  6. Let stand for 20 minutes.
  7. Bake for 45–55 minutes, until puffed and golden and the center reaches 160°F on an instant-read thermometer.
Make the caramel sauce
  1. While the pudding bakes, heat the caramels and heavy cream in a small saucepan over low heat, stirring frequently, until smooth, about 5–8 minutes.
  2. Let the bread pudding rest for 15 minutes.
  3. Drizzle with the warm caramel sauce and serve.

Notes

For the smoothest sauce, stir the caramels and heavy cream frequently over low heat. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. For a dairy-free variation, use dairy-free challah, butter, milk, cream, and caramels.